Recipe by Brynie Greisman

Purple Power Grain Salad

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Purple Power Grain Salad
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts - Sesame
1 Hour, 10 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

I love the structured rows of roasted cabbage, earthy beets, and nutty quinoa balanced by fresh, succulent grapes and vibrant herbs. This salad is finished with a velvety golden-hued tahini-silan dressing that’s so good, you’ll want to nosh it plain!

Ingredients

Purple Power Grain Salad

  • 1 cup cooked Beleaves Quinoa

  • 20 red grapes, halved

  • 1–2 handfuls fresh parsley, washed and chopped,

  • 1–2 handfuls fresh mint, washed and chopped

  • 1–2 handfuls scallions, washed and chopped

  • honey-roasted slivered almonds or toasted sliced almonds, for garnish

Roasted Cabbage-Onion Mix

  • 1 pound (450 grams) shredded red cabbage

  • 1 red onion, cut in half and sliced

  • 2 tablespoons olive oil

Roasted Beets

  • 4 small beets, peeled and diced

  • 1 tablespoon olive oil

  • 1 tablespoon honey

  • salt, to taste

  • pepper, to taste

Dressing

  • 1 teaspoon Dijon mustard

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • salt, to taste

Directions

Prepare the Roasted Cabbage-Onion Mix

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.

2.

Combine all ingredients in a large bowl. Massage to coat well.

3.

Spread evenly on a prepared baking sheet. Bake for 18–20 minutes, stirring occasionally. Set aside.

Prepare the Roasted Beets

1.

Lower oven temperature to 400 degrees Fahrenheit (200 degrees Celsius). Combine all ingredients in a medium-size bowl. Pour onto the other baking sheet. Bake for 30 minutes, mixing halfway through. Set aside.

Prepare the Dressing

1.

Combine all ingredients in a small bowl.

To Assemble

1.

Prepare a large square plate. Place a thick row of the cabbage-onion mixture on the plate. Repeat with the quinoa, grapes, herb-scallion mixture, and beets. Place the dressing and nuts in small bowls on the platter.

Tips:

Cabbage can be made the day before. Beets can be prepared in advance and frozen. Quinoa can be cooked in advance and frozen. Dressing can be made a few days in advance. It thickens as it sits, so dilute with a little water, lemon juice, or silan, if needed.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

beets brynie greisman grains roasted cabbage tahini
Purple Power Grain Salad

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